Ah, the caker potluck. Is there anything more rewarding than getting invited to someone’s house for dinner and having to provide the food? Consider yourself lucky if your caker host even washes your dish at the end of the night. (Most of us just give a half-hearted rinse before sending you on your way.)
I have no clue who or what a “Schwartzie” is, but these hash browns have been a fixture at caker potlucks since the invention of the can opener. (True story – when I told my mom I was making them, she asked, “Are you going to someone’s house for dinner?”)
Be warned: this is comfort food at its finest. You may want to keep it for yourself.
2 pounds frozen hash browns (see note 1)
¼ cup sour cream
2 cups cream of mushroom soup (see note 2)
Salt and pepper
½ cup melted butter or margarine
1 diced onion
2 cups grated cheddar cheese
Heat oven to 350°. Thaw potatoes slightly for easier mixing. Mix all ingredients, except Parmesan cheese, in a 9"x13” dish. Sprinkle Parmesan on top. Bake for 1-1 ½ hours.
Note 1: The bag I bought at the grocery store was just over two pounds.
Note 2: I just threw both cans in.
Source: St. Mary’s C.W.L. Grafton Cookbook